Thursday, April 28, 2011

Yi Guang Shan is a small intermediate mountain between Zhu Shan and Shan Lin Shi. The elevation is around 700-800 meters. (That's also where my winter 'honey' Luanze Oolong comes from). After selecting a Jinxuan and a Si Ji Chun Oolong this spring, I thought it would be interesting to add the third popular cultivar for 'fragrant' Taiwan Oolong: Jade (翠玉, Cuìyù) Oolong. Like Jinxuan, this cultivar was developed in Taiwan's Tea Research and Extension Station in the 80s (and known also as Taiwan tea No. 13).Cultivar: Jade OolongHandharvested on April 8, 2011Rolled Oolong with a very light roasting.

The dry leaves are dark green and not that small in size, which is a sign of high altitude (relatively speaking, because jade Oolong is usually grown in lower elevations). The dry scent is buttery and lightly caramel with hints of fruitiness.

The brew's smell is fresh, oscillating between apple and raw peach.The leaves show signs of oxidation on the edges. It's not one of those extremely 'green' Oolongs. That's also why I could ask the farmer to dry it a little bit more at low temperature to make it smoother and more tasteful.

What I like most about it (as I was comparing it to other jade Oolongs from Zhu Shan) is its aftertaste "zestiness".

It has this characteristic that high mountain Oolongs have: a kind of sparkle and energy in the mouth that lingers on. This makes the pleasure last longer and is worth paying extra.

After their long rest, the leaves are quite thick this spring.

And the transparency and clarity of the brew is wonderful. The strong yellow color shows that this tea has a good concentration of aromas and that its oxidation level is not too low.

We also see the presence of buds between leaves. That's where the finest aromas come from.

The Chinese love for nature and its green color is the reason why vivid green jade (and celadon) are so popular here. That's the reason why I used this green Cha Xi to brew this tea!Woodfired celadon bowl by David Louveau. Here the colors remind us more of ancient jade, with orange and brown colors mixed with an earthy green. There are even hints of pink!

Tuesday, April 26, 2011

After a period of intense activity, travel to the US and random worries, it's time to readjust my life and find happiness in the small things I do.

This Easter, I decided on a fresh start. It had to be special and meaningful. First, for Pessach, I wanted to return to the Promised Land. So, I opened a bottle of 'Eden mineral water' from Israel (thank you Ido for bringing this bottle 4 years ago!). I would use this water to brew my tea and remember the great time I had there in 1994.

Second, I also wanted to shed whatever was troubling my mind and soul. So, I also sought to make this an Easter Cha Xi with a Christian touch. I'm not a regular church goer, and maybe it would be easier to have a spiritual experience with a priest?... On the other hand, I like the idea of a direct relationship with Heaven. And if we can use the Cha Xi Mandala to put art into our daily life, why not Christ for Easter!...

I chose a 6 years old Bi Luo Chun from Jiangsu, kept in a pewter tea caddy. It's quite old for a green tea ; some may even be tempted to throw away such leaves. The color of the brew is dark yellow. Dead? Not the least. Even without the typical freshness, the taste has a fine sparkle on the tongue that breathes life into me. (Resurrection!)

But it wasn't just the tea that felt good. I had taken the time to light charcoals in my Nilu and boil the water over it. The fire created a powerful presence next to me! A white butterfly even flew by my window on the 7th floor as I was enjoying my tea cup. Blessed by tea bliss! Eden water for a resurrected 'Jade Snail Spring' tea!

It's as if I could still feel the tea in mouth now...Thank You for Your Love.

(For the pictures, I have removed the kettle and teapot. They worked perfectly, but their magnificence might have given you the impression I was celebrating a royal wedding!)

Thursday, April 21, 2011

I looked around Pinglin yesterday. The picture says it all: the leafs are still hanging on the trees, in the plantations! The unusually cold winter has delayed the spring harvests. A farmer suggested I come back in 2 weeks. By then, the spring harvest should be ready for selection. I did taste 4 different Jinxuan based Baozhongs made 2 or 3 days ago, but they failed to seduce me.

Tuesday, April 19, 2011

The trip to Penn State only lasted 5 days. Time was too short to travel to other cities and meet other tea friends in the US. (Sorry!) I only informed Kevin, from Pennsylvania, about this trip. Through his feedback (here, here and by e-mail), I could read that Kevin and I felt similarly about tea. I hoped we could meet, but hadn't heard back from him.

So, it was quite a surprise when Kevin showed up at Penn State's Robeson gallery! He drove 180 miles to meet me! The effort Kevin put to drink 3 cups that day (and a few more cups the next) show his dedication and passion for good tea. This made my roasted spring Oolong Cha Xi even more special.

It's nice to introduce people to Chinese tea culture and see their amazement as they drink their first Oolong. But it's even more satisfying to share a great cup with someone who values and understands tea. Such opportunities are rare, which is why I started this blog to reach other tea enthusiasts. But there's nothing like a face to face tasting!

Wednesday, April 13, 2011

The gallery's current exhibition is Taiwan International Watercolor. It's the first time Taiwan's International Watercolor Society exhibits in the USA. For this event, Teaparker and me helped the Tea Institute co-host 2 successful tea parties on April 7th.

The guests came to enjoy fine tea and art. We showed them that tea itself could become an art. We used Teaparker's Cha Xi - Mandala concept to link both worlds.

The Tea Institute's 4 brewers and myself set up our Cha Xi to make tea for the guests. We would brew a Spring 2011 Si Ji Chun from Nantou county. We chose to all use a gaiwan to brew this Oolong, because it is a learning tool, fitting for students who want to study tea.

For my Cha Xi, I chose the theme of 'spring flowers'. They are symbols for these young students. We wish them to blossom, to lead wonderful lives thanks to the knowledge they learn at Penn State.

Loose tea started to be brewed in the Ming dynasty, under Emperor Hongwu. He was born in a family of poor peasants and his switch from away from the complex Sung dynasty tea whisking technique was also meant to make tea more affordable and popular. So, for me, this unexpensive Si Ji Chun was also good choice to show that tea is for everybody, especially here in the USA.

For some of my American guests, this was the first time they saw whole tea leaves! And even a US-Taiwanese guest was surprised that my tea tasted so much sweeter than the Oolong she drinks at home!

Thursday, April 07, 2011

This week, I'm at Penn State, in the USA. 18 years ago, I was a student at Indiana University of Pennsylvania (IUP), another State College, not far from Penn State. That's where I met my wife, from Taiwan, which is the primary reason why I eventually came to Formosa. So, the personal connection I feel with the US is strong and goes beyond merely graduating (with an MBA degree). It put my life on a whole new path, with a feeling that everything is possible, as long as you want it bad enough!

Now, 18 years later, I have the privilege to advise Penn State's Tea Institute and Gongfu Cha club through their advisory board. It started through emails with my longtime reader Jason Cohen (president of the Tea Institute) and now with this visit. I'm very glad to have this opportunity to help the members of this new Tea Institute learn about the Chinese tea culture. It's great to see the same tea passion among this group of students.

These 2 pictures capture how focused these students are when they're brewing tea!